Antioxidant - Vitamin E

Vitamin E is a group of compounds that includes tocopherols and tocotrienols. It is fat-soluble and found naturally in many foods like nuts, seeds, and vegetable oils. Industrially, it can be synthesized or extracted from natural sources.

Vitamin E is added to foods primarily as an antioxidant to prevent fats and oils from becoming rancid, which helps extend shelf life. It is commonly found in salad dressings, mayonnaise, and processed foods containing fats and oils.

Vitamin E is recognized as safe and effective by the FDA when used as a nutrient supplement or as an antioxidant. It is an essential nutrient for human health, playing a role in immune function and cell protection. International bodies like JECFA and EFSA have evaluated vitamin E and established acceptable daily intakes. Research is ongoing regarding its potential benefits and optimal intake levels.